Anthony GASNIER

En résumé

Entreprises

• Hideaway Beach resort and Spa - Executive Chef

  2017 - maintenant 98 Villas, 5* resort, 4 Outlets (Contemporary international restaurant 160 seats, Asian restaurant 40 seats, Gastronomic Restaurant 30 seats, Contemporary pool grill 50 seats)
  Kitchen brigade: 50
  Stewards: 20

• Dusit International - Executive Chef

  2014 - 2017 Member of the pre-opening team
  101 Rooms, 5* boutique hotel, 7 Outlets (Contemporary international brasserie 150 seats, Thai restaurant 130 seats, Pool restaurant 120 seats, Contemporary bar 180 seats, Deli shop, Dusit Lounge, Exclusive private bar) 5 seminaries rooms
  Kitchen brigade: 50
  Stewards: 12

• Four seasons Hotels And Resorts Beirut - Acting Executive Chef

  2012 - 2012 Task Force to cover Executive chef absence
  230 Rooms, 5* hotel, 5 outlets ( Fine Dining American Grill 120 seats, Cigar Bar, lounge, Sky Bar 150 covers daily, Lobby Lounge), 1 Ballroom 500 seats and 8 seminaries room.
  Kitchen brigade: 55
  

• Four Seasons Hotel Dublin - Acting Executive Chef

  2011 - 2011 Task force to replace Executive Chef during his long term absence.
  190 Rooms, 5* hotel, 4 outlets (Fine Dining Contemporary Irish restaurant 110 seats, tapas bar, Lobby lounge (250 covers daily, Cigar Bar), 2 Ball room 400 seats, 200 seats and 6 seminaries rooms
  Kitchen brigade: 50
  

• Four Seasons Hotel Cairo First Residence - Executive Sous Chef

  2008 - 2014 270 Rooms, 5* hotel, 7 Outlets (Fine Dining Contemporary Italian Restaurant 80 seats, French brasserie 150 seats , Thai restaurant 60 seats, Lebanese restaurant 120 seats, Pool grill, Tea lounge, Library Bar ), 1 ball room 220 seats, 4 seminaries rooms and large outside catering operation up to 1000 covers.
  Kitchen brigade: 80
  

• Four Seasons Hotel Doha - Banquet Chef

  2007 - 2007 1 ball room 440 seats, 6 seminaries rooms, outside catering up to 500 covers
  Banquet brigade: 15

• Four Seasons Hotel Doha - Chef de cuisine

  2005 - 2007 Member of the pre-opening team
  232 Rooms, 5* hotel, 6 Outlets (all day international buffet restaurant with live station, and French brasserie a la carte 150 seats, Fine Dining Contemporary Italian Restaurant 80 seats, Seafood grill restaurant Asian influenced and themed nights 70 seats, spa café 60 seats, tea lounge 70 seats, Bar Asian snacks 60 seats
  Main kitchens brigade: 30
  

• Four Seasons Hotel Terre Blanche - Senior Sous Chef

  2004 - 2004 Four Seasons Hotel, Terre Blanche, France Resort 5* hotel, Fine dining restaurant 2* Michelin, Task force member to help the opening

• Four Seasons Hotel London - Senior Sous Chef

  2001 - 2005 193 rooms, 5* hotel, 3AA Rosettes, 3 Outlets ( Fine dining Modern French restaurant 120 seats, cigar bar 40 seats, traditional British tea lounge 80 seats ), 2 Ballroom 250 seats and 100 seats, 4 seminaries rooms
  Main kitchen and banquet brigade: 30
  

• The Ritz Hotel - Sous chef

  2001 - 2001 The Ritz Hotel, London 129 Rooms, 5* Palace hotel, 3AA Rosettes, 4 Outlets ( Classic French restaurant 120 seats, Traditional British tea Lounge 130 seats, Traditional British Cigar Bar, Tea Garden restaurant 40 seats )

• The square - Chef de cuisine

  2000 - 2001 The Square, 2AA Rosettes. Opening team. Private Members Club. Fine dining modern French and British 80 seats, tapas bar 60 seats)
  Kitchen brigade: 10

• The Marguerite Restaurant - Chef de cuisine

  1998 - 2000 2AA Rosettes. Fine dining French classic restaurant 80 seats
  Kitchen brigade: 5

• Racks - Sous Chef

  1998 - 1998 2AA Rosettes. Private Members Club. Traditional British restaurant 145 seats
  Kitchen brigade 8

• Jameson's Restaurant - Senior Chef de Partie

  1996 - 1998 Jameson's Restaurant, Bristol 3AA Rosettes. Traditional French/British restaurant 90 seats

• Restaurant L'Etoile de Mer - Chef de Partie

  1996 - 1996 Restaurant L'Etoile de Mer, Seaside fresh seafood and pizza restaurant, 100 seats

• Le Normandy Hotel - Commis Chef

  1996 - 1996 Le Normandy Hotel, France 290 rooms, 5* Palace, 4 outlets (Fine Dining restaurant with 1* Michelin 40 seats, Brasserie French restaurant 110 seats, cuisine Normande, cigar bar, tea lounge)

• Flo Prestige Ecole Militaire - Commis Chef

  1995 - 1996 Boutique Traiteur, foie gras specialities.

• Le Goyen - Pastry Commis Chef

  1995 - 1995 26 rooms, 4* hotel, 2 outlets (Fine dining sea side restaurant with 1* Michelin, 80 seats, cuisine Bretonne )

• Fine dining Restaurant - Pastry Commis Chef

  1993 - 1993 Manoir du Lys, Hotel, France 23 rooms, 4* boutique hotel, Fine dining Restaurant with 1* Michelin, 65 seats, cuisine du Terroir Normand.

Formations

• Lycée Hélène Boucher

  Le Mans 1992 - 1996 Certificate of Professional Aptitude
  
  BREVET D'ETUDES PROFESSIONNELLES: HOTELLERIE - RESTAURATION
  
  DIPLOME DU BACCALAUREAT PROFESSIONNEL: RESTAURATION WITH MENTION ASSEZ BIEN
  
  IT: User knowledge of Microsoft Windows applications. Internet.
  Email: Outlook Express and Lotus Notes.
  
  Languages:

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Pas de contact professionnel